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Autumn Caesar Salad with Delicata Squash Croutons

Autumn caesar salad with delicata squash croutons—roasted squash rings add golden, crisp edges to a creamy Caesar toss of romaine and lacinato kale. Finished with shaved Parmesan, pepitas, and fresh lemon wedges for bright balance.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Roasted delicata squash croutons
  • 1 delicata squash Halved, seeded, and sliced into 1/2-inch half-moons.
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 0.25 tsp smoked paprika
  • 0.5 tsp salt
Salad
  • 1 romaine Large head, chopped.
  • 3 cup lacinato kale Stemmed and chopped.
  • 0.5 cup Caesar dressing
  • 0.5 cup shaved Parmesan
  • 0.25 cup roasted pepitas
  • 1 lemon Cut into wedges.

Equipment

  • 1 sheet pan

Method
 

Roast the delicata squash
  1. Preheat oven to 425F. Toss the sliced delicata squash with olive oil, maple syrup, smoked paprika, and salt.
  2. Roast the squash 22-25 minutes, flipping halfway, until golden and crisp at the edges. Transfer to a plate and let cool slightly while you prep the greens.
Massage and dress the greens
  1. Massage the lacinato kale with 1 tablespoon of Caesar dressing for 1 minute to soften. Stop when the kale looks slightly darker and more pliable.
  2. Toss the chopped romaine and remaining Caesar dressing together until evenly coated. Use a gentle toss so the leaves stay crisp.
Assemble and serve
  1. Top the salad with the roasted squash croutons, shaved Parmesan, and roasted pepitas. Scatter evenly for balanced crunch in every bite.
  2. Serve immediately with lemon wedges on the side. Squeeze to taste right before eating.

Notes

For the crispiest squash “croutons,” spread everything in a single layer on the sheet pan and avoid overcrowding. Refrigerate leftovers in separate containers for up to 3 days; keep the squash covered and re-crisp in a 425F oven for 5-7 minutes. Freezing is not recommended for the dressed salad. If you want a lighter option, swap in a reduced-fat Caesar dressing and keep the Parmesan topping the same for flavor with fewer calories.